Podcasts about birch beer

We're back.. i dont know what's been going on with us, but we're back and sadly we have some shit to talk about. Over the weekend multiple restaurants were put on blast & rightfully so. Stone Cellar Bistro in Arvada went after mom's on Mothers Day Weekend and the community has come for them. Poor behavior in the restaurant by staff & worse behavior after the fact online... a tutorial on what not to do really. Then we talk about the second story breaking in the Denver Food Community, Grateful Gnome's ownership has been outed for disgusting behavior towards staff & guests alike. Kip & CB talk about both circumstances before shifting gears to positive food talk & recapping New Haven pizza tour.If you want to support local restaurants who treat guests & staff properly and kindly.. you should be checking out Annette this weekend as they partner up with Theo Adley & the team from Marigold out of Lyons. Then before we get out of dodge, we talk about the New Haven pizza tour Kip ran through over the weekend and a conversation about Root Beer, Birch Beer & Cream Soda.. We really touch on everything this episode.Shoutout to our sponsors of the pod - Meraki Brands Cannabis, Award Winning Flower & Vapes that are taking over the community in Colorado. As well as our sponsors Flower Union Edibles. They're new to the scene and making waves across the state (and country). Check em out!! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Today we finish our year-long project of Stephen King's four novellas from the Different Seasons collection with “The Breathing Method”. Come to 249B East 35th, sit beside the roaring fire in the hearth, have Stevens bring you a drink, and listen to tales of the macabre.Today we drank Hank's Birch Beer.Intro and Outro music by PlayAgain on Pond5Send us a text

There's only one thing you should ever drink with a hot, fresh slice of pizza and there's only one place in the world you can get it. It's birch beer, the hyper-regional bubbly beverage from Colonial times, and it's been a Philadelphia delicacy for more than three decades. Will the spicy crackle of birch beer on our palates be enough to earn it the undisputed championship of snacks? Find out next on Junk Feud! --- Support this podcast: https://podcasters.spotify.com/pod/show/junkfeudpod/support

Episode: 3068 Birch: The tree honored across the North, and the true substance of the Spruce Goose.  Today, the Birch Goose.

This week we sat down and spoke with the founders of Dad and Ryan's Birch Beer LLC, Ryan and Mike Kovach. Mike and Ryan are father and son, who set out on an adventure when they opened their own birch beer company out of their home-kitchen in 2018. The story began when Ryan, who is now fifteen years old, would help his father at the firehouse by washing the fire trucks; as "payment" for his services, Ryan would enjoy some birch beer. Ryan fell in love with the taste and decided that the best way for him to enjoy some more would be to make his own. In true entrepreneurial fashion, Ryan and his Dad started from scratch and through rigorous trial and error, found the perfect recipe. While the story of a fifteen-year-old entrepreneur is impressive, the mission behind the company is incredible as a portion of the proceeds goes toward Unique, an organization who supports those affected by rare chromosome and gene disorders. We really enjoyed hearing Ryan's story and learning more about his life and goals for the future of his company. To support Dad and Ryan's Birch Beer, you can go to bestbirchbeer.com or visit the Dad and Ryan's Birch Beer Facebook page to learn more about their mission. Sit back and enjoy the show!

Jon Rahm is on an absolute heater and we are terrified about it. We preview the Farmers, discuss our distaste for Torrey Pines, and also discuss the pettiest thing we've ever done (inspired by Patrick Reed). We also debut two new segments: "Petty Kings" and "Don't Tell me what to Like" This episode was sponsored by Bantee Golf. Use promo code ONEOVER to save 10% off your Bantee purchase. And when this posts on Apple and Spotify it will say below this text that Anchor is also a sponsor. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Nick joins the Commish as they break down Week 3 with all of the trimmings. Devin remains undefeated and Nick comes to grip with another 0-3 start. Bazata put a hurting on the Commish and Karen lost a heartbreaker to her younger brother. All this & more on the Commish Wrap Up Show!!

 We're once again revisiting the Celtic Ogham Tree calendar to finally cover the first month, named for the Birch Tree. This tree's symbolism of regeneration has made it a perfect tree to kick off the new year and its beauty and usefulness have made it well-loved throughout the northern hemisphere. You'll finally learn what my very favorite tree is and hear my opinions on Birch Beer! Music is by Academy Garden. Cover art is by @boomerangbrit on Instagram. Follow me on Facebook and Twitter @MyFavoriteTrees or on Instagram @treepodcast. 

Ever enjoy an old-fashioned root beer? Chances are, if you had one, you'd remember. Join us as we discuss the ingredients that made these drinks a favorite among pioneers and settlers.

This weeks episode tackles all the hard-hitting news, like the Masters, Jury Duty and Birch Beer. Hope you laugh, hope you think, and hope you'll listen to the latest installment of the Chop'n Beef Show. --- Send in a voice message: https://anchor.fm/chopnbeef/message

On episode 145 of the Atlantic City and Casino Biz podcast, Kyle and Craig look back at 1945, when the nefarious Professor Kilgory went on a crime spree only to... Read more »

On episode 145 of the Atlantic City and Casino Biz podcast, Kyle and Craig look back at 1945, when the nefarious Professor Kilgory went on a crime spree only to... Read more »

Today’s episode is a true story about my business, Wild Bill’s Craft Beverage Co. My current role at the company is Chief Marketing Officer.  Wild Bill’s has been in business since 2002. For the longest time, Wild Bill’s was regionally focused in the Northeast, servicing traditional, outdoor fairs and festivals with our western themed soda saloon activation.  The concept is super simple: buy a stainless-steel mug, drink unlimited olde fashioned soda pop ALL DAY. We produce WILDY unique flavors like Sarsaparilla, Birch Beer, Root Beer, Vanilla Cream, Orange, Grape, Butterscotch and beyond.  My business partner, who’s a Navy Veteran, and I became involved in 2017. It was our mission to use Wild Bill’s as a platform to provide meaningful employment opportunity to America’s Heroes, our Veteran’s, who all too often face serious unemployment and under-employment issues.  At the height of our operation, in 2019, we had 50 full time and part time employees, with about half of them being Veterans. FAST FORWARD TO 2020, we were on a run-rate to service 400 events and $10 MM in revenue. Then, COVID happened.  Quote: “But in practice master plans fail – because they create totalitarian order, not organic order. They are too rigid; they cannot easily adapt to the natural and unpredictable changes that inevitably arise in the life of a community.” – Christopher Alexander The natural and unpredictable changes that inevitably arise; talk about perfectly summing up the Coronavirus Pandemic of 2020. We always had contingency plans in place, but no one in their right mind could have expected a situation like we’re currently experiencing.  Small, medium, and especially LARGE gatherings were cancelled nationwide. Our core business at Wild Bill’s came to an abrupt, grinding halt. We were ABSOLUTELY DEVISTATED.  We had to figure something out, and figure it out FAST.  Pivoting from being an event-based business, to an e-commerce business has NOT been easy. Our expertise was in experiential, not digital. The options we had were clear, GO DARK and hope for the best, or take action, and adapt to the current predicament. We opted for the latter.  WildBillsSoda.com #GetYourMugOn @WildBillsSoda https://mRuddo.com #TheMotivationMovement @mRuddo wxf4ichj

We're back! Talking about handmade birch beers, our favorite heart-throb scumbags, Red Oaks, and starting the ATIF$20 book club. TJ recommends a movie for next week. We have fun --- Support this podcast: https://anchor.fm/fadehawk/support

I replace my tea with birch beer and replace my regular recording spot for the backyard and just have a free form kind of day!! From the Graffiti Highway to watching the people go by!! Enjoy --- Support this podcast: https://anchor.fm/teawithkehoe/support

Episode 20!

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, March 10th at 635pm EST with a great lineup. HOT off her record breaking appearance on Chef Gordon Ramsay's Hell's Kitchen Season 18, we are thrilled to welcome Chef Mia Castro. Chef Mia N. Castro's background with food and cooking roots go back to growing up in San Juan, Puerto Rico, Discover Puerto Rico helping her grandmother cook delicious meals everyday with ingredients they harvested themselves. Chef Mia then trained at The Culinary Institute of America and apprenticed for established Chefs including Wolfgang Puck, Thomas Keller, and José Andrés and is now a private chef in Visit Miami and New York, New York. Like many young women in the restaurant industry have experienced, Mia was often called "cocky" or "arrogant" for expressing confidence in her abilities. Only 28 years old at start of filming Hell's Kitchen and a mere 5 feet tall, Chef Mia was frequently called "Munchkin" and dismissed as a serious threat by her competitors, but showing them all wrong, she won more challenges than any other competitor in Hell's Kitchen history. Chef Mia has also appeared on Food Network Chopped where she made it to the final round before barely being defeated by Executive Chef Royden Ellamar of Sensi restaurant at Bellagio Las Vegas Visit Las Vegas. We can't wait! To celebrate National Cheesesteak DAY! on March 24th a partnership of famed Campo's Philly Cheesesteaks and Philly's own Hank's Beverage Company Gourmet Root Beer and we will talk to Tony Salvatore who is Co-Founder, partner, and Chief Customer Officer for Genuine Hanks Beverages about this collaboration. Campo's Deli and Hank's Gourmet Beverages are making March a month-long party for cheesesteak lovers. They have joined forces, and their beloved culinary inventions, to create the first authentic Philly cheesesteak sandwich crafted with a sweet and spicy rub and marinade made with critically-acclaimed Hank's Gourmet Root Beer and its secret Philadelphia formula called Hank's RBM Cheesesteak. This limited-edition delectable will feature tender, thin-sliced ribeye steak grilled after an application of Hank's Secret Root Beer Spice Rub, drawn from Hank's own classic, 100-year-old Philadelphia recipe, and a 24-hour “float” in a special marinade made with Hank's Gourmet Root Beer. This mouth-watering steak will be topped with a choice of the classic Cheese Whiz, or Swiss, American, Jalapeno Cheddar or Sharp Provolone Cheese and other toppings, including Grilled Onions, Mushrooms, Peppers hot and sweet, and many more. It's all comes served up in a plain or seeded Italian roll, made fresh by local bakers. The special limited-edition cheesesteak sandwich will be available now the through the end of March at Campo's landmark Old City location at 214 Market Street. Campo's also operates outlets at Wells Fargo Center and Citizens Bank Park. Throughout the month, Campo's will offer the tasty Hank's RBM Cheesesteak, paired together with a bottle of Hank's Root Beer (or one of their other delectable flavors, including Wishniak Black Cherry, Vanilla Cream, Birch Beer and Orange Cream) for a discounted package price of. $9.75 – a healthy $3.00 savings. Don't live in or around Philadelphia? Don't worry, Hank's is widening its Cheesesteak Day celebration across the country with a nationwide poster campaign spotlighting this national holiday at other cheesesteak and specialty sandwich chains that carry its brands. Under the headline, “Two Brothers from the City of Brotherly Love,” the posters suggest consumers enjoy a cheesesteak and Hank's Root Beer to mark March 24, National Cheesesteak Day. In Greater Philadelphia, this includes Dalessandro's Steaks, Chubbys Steaks, Wit or Witout Cheesesteaks, Hoagie Xpress and The American Pub Philadelphia. Multi-location Cheesesteak chains participating across the nation include Big Tony's West Philly Cheesesteaks of DeSoto in Texas, Connecticut's Blue Cactus Grill, Philly Grill located throughout Florida and New England, as well as the growing Philly's Best chain that's spread across southern California, a true cheesesteak hotbed. Staying in Philadelphia, we are happy to be joined by Mike and Lisa Spinelli Lorenzo who are the owners of Lorenzo's CAFE Espresso Ristorante Italiano who have been voted the #1 restaurant in Tacony, Pennsylvaniaarea and have also won an award from Yelp three years in a row for being a FIVE-STAR rating on the site. Lorenzo's Cafe Espresso & Ristorante Italianoare a cozy BYOB family run business well known for having some of the best meatballs around the area along with traditional Italian dishes all made fresh on the spot. If you take a peek inside the kitchen, you will see that they serve only the freshest ingredients to their customers as they are one of the few establishments with no freezers or microwaves for the chef to use. That's right – made fresh and made to order – every single time. To top it all off, Lisa is also a psychic medium that does readings to help people heal from grieving, does private readings, group readings, and they even have event nights at the restaurant where you can have dinner and then a reading. I would say we can't wait, but Lisa already read my mind! You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martlingof The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com.D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. Also a special joke from Derek Timm Jr. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The post Small Bites – Episode 106 appeared first on Wildfire Radio.

New Haven's favourite son Todd Page stops by ShowPup to chat about the proper way to enjoy Birch Beer and how he basically grew up in Stars Hollow. We learn Rob loves ice and the entire podcast pledges their loyalty to House Modern Cool Toddy 2 oz Black or Dark Rum 12 Fresh Mint Leaves (muddled) 1 oz Lime Juice Fill with Birch Beer

New Haven's favourite son Todd Page stops by ShowPup to chat about the proper way to enjoy Birch Beer and how he basically grew up in Stars Hollow. We learn Rob loves ice and the entire podcast pledges their loyalty to House Modern Cool Toddy 2 oz Black or Dark Rum 12 Fresh Mint Leaves (muddled) 1 oz Lime Juice Fill with Birch Beer

Recently I had a chance to turn my attention to a regional soda – Boylan Bottling's Original Birch Beer. My fourteen year old nephew was visiting us from France and inquired what Birch Beer was. And instead of settling for just describing it as ‘similar to root beer' we decided to sit down and taste it. We picked up a four pack of Boylan's – the recipe of which dates to 1891 – it was their first product, although in a serum form, not the soda we enjoy today. Using cane syrup, as opposed to high fructose gives their Birch Beer a distinctively heavy, full-bodied mouth feel. If you enjoy craft root beers – you definitely need to reach out and explore this North Eastern U.S. product. Cheers!

In this episode, Blake and Ryan chat to Joey Hollywood, creator of Midnight’s Haunted Drive-In, about running a Kickstarter, getting into the movie-riffing game, and the challenges of dealing with YouTube’s copyright strike policies. Plus, Greg and Ryan chat about their upcoming visit to the MST3K set, and the crew discusses “John Wick” and the prospect of yet another “Phantasm” movie, and Greg and Ryan sample Boylan’s Birch Beer. All this and a trained llama on this week’s episode of the Revival League Podcast! (This podcast does not represent Alternaversal, Shout Factory or the Kickstarter campaign in any official capacity). EDITOR’S NOTE: In June 2019, this podcast merged with the Damn Dirty Geeks Podcast and became The Damn Dirty Drive-in. These are our classic back catalog episodes, dating back to March 2016. Please enjoy! The new Drive-In podcast opens for business with original sketches, movie discussions, interviews, weird food tastings and more at Episode 168.

September 7, 2015 - This journey into the past is our tastiest yet. Our guest is Dan DeMiglio, heir to a legendary Callahan's hot dog shop, a landmark in Fort Lee, New Jersey, just across the George Washington Bridge. Our goal is to do more than books here on the program, to remind people that we're all the author of our own chapter in the great human story, so Callahan's -- which closed in 2006 after fifty years serving the "so big, so good" best --seemed like a natural. In 1950, Leonard "Artie" Castrianni didn't know it, but he was writing history -- not with ink, but with ketchup and mustard. The story began when he opened a road-side food stand and gas station on the Palisades cliffs. From it, he served deep-fried hot dogs, hand-cut fries, Birch Beer and more to hungry families -- first from the nearby Palisades Amusement Park, and later to anyone who wanted a taste of the past. Callahan's was an institution in Fort Lee, and from age 7, Daniel DeMiglio -- Artie Castrianni's grandson -- had a single goal in life: To carry on the family legacy. Even when his dad and uncle sold the old place in 2006, Daniel -- then just out of college -- refused to let the delicious dog dream die. How could he? "Callahan Dan" had relish in his blood. You can follow the reborn Callahan's @EatCallahans on Twitter. You can also like them at Facebook.com/CallahansHotDogs, and find out when their food truck ("The Yellow Beast") will be in your neighborhood. It travels all around the New York/New Jersey area and like many of our locals entering their 60s, the truck has set its sights on Florida for the winter.  You can also visit CallahansHotDogs.com from more on this historic family business.

Note: There will not be an episode next week!Whatcha Finish?Seaweed Socks by Lauren McMordie- String Theory Caper Sock in North Haven. 3x1 ribbing, ended with 1x1 rib for two rows and used the Invisible Ribbed bind off from Cast On, Bind Off by Leslie Ann BestorRomy cardigan by ANKESTRICK- Woolen Rabbit WW Kashmir in Birch Beer. sleeves knit flat, alternating skeins, mattress stitched up. Whatcha Makin?plain vanilla socks- Vesper Across the Universe, size 0 and 1. Fish Lips Kiss heel by Sox Therapist-   started ½ inch before the line on my cardboard foot, fits perfectly. Summer Dawn cardigan by Andrea Black. Plucky Primo Sport in Vanity. gauge was off by 1 stitch for every 4 inches, so I’m sizing down.  Seamed 1x1 twisted rib button band instead of garter stitch BB. Also changed the slip 1, psso to an SSKWhatcha spinning?Fiber Optic SWMerino/Silk in VineyardBFL dyed by meOldest Anything KAL- April and May with Deep Blue Renegade podcastNew stuff:  Plucky Knitter Traveler Aran in Round TableString Theory Caper Sock in LagunaCity Garden SoapNew England Soup Factory cookbookThree Waters Farm is the guest dyer in April for the Completely Twisted and Arbitrary group on Ravelry. Go over there and spin along with them!I am excited to announce that Three Waters Farm is offering Whatcha Swatchin viewers a 10% off coupon, good for any of the hand dyed fiber, yarns, or goats milk soap in their etsy shop, www.etsy.com/threewatersfarm.  Coupon code is good through March 31. Shop updates happen daily, so check back often.You can see Mary Ann and Stephen in person May 3rd and 4th at Maryland Sheep and Wool, booth B23, in the Main Exhibition Hall. Check out the Three Waters Farm board on Ravelry for information about monthly spin alongs, giveaways, and for links to their facebook and twitter feeds, as well as links to Three Waters Farm on Pinterest.Mary Ann and Stephen have also kindly donated a braid of Falkland (Winter Sunset 7 colorway) for me to use as a prize. Go to the thread and post which of their fiber or yarn colorways or soap scents are your favorites. I’ll draw for winners after March 31.

Whatcha Finish?nadaWhatcha Makin?Seaweed Socks by Lauren McMordie- String Theory Caper Sock in North HavenRomy cardigan by ANKESTRICK- Woolen Rabbit WW Kashmir in Birch Beer. sleeves knit flat, alternating skeins, mattress stitchplain vanilla socks- Vesper Across the Universe, size 0 and 1. Fish Lips Kiss heel by Sox Therapist-   started ½ inch before the line on my cardboard foot, fits perfectly. Summer Dawn cardigan by Andrea Black. Plucky Primo Sport in Vanity. gauge was off by 1 stitch for every 4 inches, so I’m sizing downFingering Weight February:  prizes!  Cloudlover Rambouillet in IrisSweetGeorgia merino/silk in StillwaterOldest Anything KAL- April and May with Deep Blue Renegade podcastNew stuff:  Three Waters Farm- Rooftop Panorama in Polwarth/Silk, and Second Sight on BFLFireweed Dyeworks Russian RainbowI am excited to announce that Three Waters Farm is offering Whatcha Swatchin viewers a 10% off coupon, good for any of the hand dyed fiber, yarns, or goats milk soap in their etsy shop, www.etsy.com/threewatersfarm.  Coupon code is good through March 31. Shop updates happen daily, so check back often.You can see Mary Ann and Stephen in person May 3rd and 4th at Maryland Sheep and Wool, booth B23, in the Main Exhibition Hall. Check out the Three Waters Farm board on Ravelry for information about monthly spin alongs, giveaways, and for links to their facebook and twitter feeds, as well as links to Three Waters Farm on Pinterest.Mary Ann and Stephen have also kindly donated a braid of Falkland (Winter Sunset 7 colorway) for me to use as a prize. Go to the thread and post which of their fiber or yarn colorways or soap scents are your favorites. I’ll draw for winners after March 31.

Whatcha Finish?Golden Pear hat by Melissa Thomson- madtosh dk in Celadon and Graphite, size 5 and 6 needlesWhatcha Makin?Seaweed Socks by Lauren McMordie- String Theory Caper Sock in North HavenRomy cardigan by ANKESTRICK- Woolen Rabbit WW Kashmir in Birch Beerplain vanilla socks- Vesper Across the Universe, size 0 and 1. fish lips kiss heelSpinningFiber Optic SW Merino/silk in Vineyard. 8 oz total 3plyThree Waters Farm polwarth/silk Tangerine Dream-  300 yards single ply fulledFingering Weight February:  fingering weight adult sweater KAL from Feb. 1 to March 15- tag your projects with “FingeringFeb”upcoming Oldest Anything KAL- April and May with Deep Blue Renegade podcastGiveaway!  Three Waters Farm Falkland- Winter Sunset 7   www.etsy.com/shop/threewatersfarm. Coupon code good through March 31. Shop updates happen daily, so check back often.You can see Mary Ann and Stephen in person May 3rd and 4th at Maryland Sheep and Wool, booth B23, in the Main Exhibition Hall. Check out the Three Waters Farm board on Ravelry for information about monthly spin alongs, giveaways, and for links to their facebook and twitter feeds, as well as links to Three Waters Farm on Pinterest.

Whatcha Makin?Seaweed Socks by Lauren McMordie- String Theory Caper Sock in North HavenRomy cardigan by ANKESTRICK- Woolen Rabbit WW Kashmir in Birch Beerplain vanilla socks- Vesper Across the Universe, size 0 and 1Sirka row counter SpinningFiber Optic SW Merino/silk in Vineyard. 8 oz total 3plyThree Waters Farm polwarth/silk in Tangerine DreamFingering Weight February:  fingering weight adult sweater KAL from Feb. 1 to March 15- tag your projects with “FingeringFeb”upcoming Oldest Anything KAL- April and May with Deep Blue Renegade podcastCaptain PhilipsThe AmericansThree Waters Farm is offering Whatcha Swatchin viewers a 10% off coupon, good for any of the hand dyed fiber, yarns, or goats milk soap in their etsy shop, www.etsy.com/threewatersfarm. Shop updates happen daily, so check back often.You can see Mary Ann and Stephen in person May 3rd and 4th at Maryland Sheep and Wool, booth B23, in the Main Exhibition Hall. Check out the Three Waters Farm board on Ravelry for information about monthly spin alongs, giveaways, and for links to their facebook and twitter feeds, as well as links to Three Waters Farm on Pinterest.Blip/iTunes UPDATE!   Starting next week, I am changing feeds for itunes distribution. If it doesn’t change automatically, you can find the new feed at feeds.feedburner.whatchaswatchinpodcast or search itunes for “Whatcha Swatchin Podcast”, NOT just “Whatcha Swatchin”If you watch through the blog or Blip, nothing will change.

Whatcha Finish?Stasis Pullover by Leila Raabe- Brooklyn Tweed Loft in Snowbound and Cast Iron, size 2, 3, and 4 needles. Tubular bind offMethod for carrying floats in fair isle: http://www.youtube.com/watch?v=ajppfcE_HAAWhatcha Makin?Seaweed Socks by Lauren McMordie- String Theory Caper Sock in North HavenRomy cardigan by ANKESTRICK- Woolen Rabbit WW Kashmir in Birch BeerFingering Weight February:  fingering weight adult sweater KAL from Feb. 1 to March 15- tag your projects with “FingeringFeb”Whatcha get?Hazel Knits Entice MCN in Hoppy BlondeBlip/iTunes UPDATE!   Starting next week, I am changing feeds for itunes distribution. If it doesn’t change automatically, you can find the new feed at feeds.feedburner.whatchaswatchinpodcast or search itunes for “Whatcha Swatchin Podcast”, NOT just “Whatcha Swatchin”If you watch through the blog or Blip, nothing will change.

Whatcha Finish?September Morn by Thea Colman- tosh DK in Celadon, size 7 needles. steam blocked- worked perfectly! mattress stitched about 2 inches around upper armWhatcha Makin?Long Sands Cardigan- Malabrigo Mecha in Teal Feather, size 10.5 needles, alternating skeinsStriped scarf- Loop batt “Emily” and Valley Yarns Sheffield in Oatmeal, size 8 needlesSpinningFibernymph BFL/Silk in Erin- two matching gradient skeins, 102 and 94 yards eachFiber Optic pencil roving- SW merino and silk, Vineyard colorway- 2 plyFingering Weight February:  fingering weight adult sweater KAL from Feb. 1 to March 15Woolen Rabbit Grace in Tiger Lily, WW Kashmir in Birch Beer and Grey Goosepackage from Molly- Homespun podcast and AHomespunHouse etsy shopPlucky primo worsted One Hit WonderDyakcraft Needlesno knead bread